Description
Brussels sprouts get a flavorful twist in this Mexican Street Corn-inspired dish that combines vibrant, roasted sprouts with sweet corn, creamy mayonnaise, zesty lime, and tangy cotija cheese. Perfect for summer picnics or cozy dinners, this crowd-pleaser is sure to impress your guests and elevate your veggie game.
Ingredients
Scale
- 1 lb Brussels sprouts
- 1 cup corn (fresh or frozen)
- 1/3 cup mayonnaise
- 2 tbsp fresh lime juice
- 1 tsp chili powder
- 1/4 cup crumbled cotija cheese
- 2 tbsp chopped cilantro
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse the Brussels sprouts, trim, and slice them in half. Toss with olive oil, salt, and pepper.
- Spread the Brussels sprouts on a baking sheet lined with parchment paper and roast for 20-25 minutes until golden brown.
- If using fresh corn, boil briefly, then cut off kernels. For frozen corn, simply thaw. Sauté corn in butter over medium heat until caramelized.
- In a mixing bowl, combine roasted Brussels sprouts and sautéed corn with mayonnaise, lime juice, and chili powder.
- Transfer to a serving dish and top with crumbled cotija cheese and chopped cilantro.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (160g)
- Calories: 210
- Sugar: 3g
- Sodium: 290mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 5mg
Keywords: For extra flavor, consider adding jalapeños or smoked paprika. Leftovers can be stored in an airtight container in the fridge for up to three days.